WO2007100055A1

WO2007100055A1 - Long-lasting flavored chewing gum and method for producing the same

Info

Publication number: WO2007100055A1
Application number: PCT/JP2007/053943
Authority: WO
Inventors: Ryuichi Takamiya; Hitomi Sekine; Mitsuhiro Semba
Original assignee: Meiji Seika Kaisha, Ltd.
Priority date: 2006-03-02
Filing date: 2007-03-01
Publication date: 2007-09-07
Also published as: JPWO2007100055A1

Abstract

The invention provides a method for producing a long-lasting flavored chewing gum characterized by preparing a flavor-adsorbed gum base by heat-mixing a gum base with at least either an acidulant or a sweetener with a high degree of sweetness in advance at a predetermined temperature and a) mixing the flavor-adsorbed gum base with a carbohydrate, heat-melting the carbohydrate followed by cooling down, and adding a seed agent thereto and mixing therein in a condition where a predetermined temperature is maintained; or b) heat-melting a carbohydrate followed by cooling down and adding a seed agent and the flavor-adsorbed gum base thereto in a condition where a predetermined temperature is maintained, and molding the resulting fluid chewing gum dough containing the carbohydrate, flavor-adsorbed gum base and seed agent by packing it in a mold, and a long-lasting flavored chewing gum produced by the production method. According to the invention, a chewing gum, which has a candy-like texture at the start of chewing and takes on a chewing property as chewing, and in which the flavor is sustained and lasted for a long time can be provided.

Description

Specification

Taste lasting chewing gum and method for producing the same

Technical field

[0001] The present invention relates to a long-lasting chewing gum and a method for producing the same. This application claims priority on March 2, 2006 based on Japanese Patent Application No. 2006-055719 filed in Japan, the contents of which are incorporated herein by reference.

Background art

[0002] There are two known chewing gum molding methods. That is, 1) In general, chewing gum dough mixed with sugar, fragrance, acidulant, colorant, etc. added to a gum base and mixed into a strip or horn with a rolling roll (Reference 1: JP-A-9-271325). There are two methods: compression molding, and 2) tableting of chewing gum dough mixed with the above ingredients into a tablet by tableting (Reference 2: Special Table 2005-531319) Publication). On the other hand, it is also known that a gum base, powdered sugar, sugar and starch syrup are mixed in a heated and melted state and cut and molded by a conventional method, which can also be called chewing candy in which sugar is present in a glass state ( (Reference 3: JP-A-47-23569, Reference 4: JP-A-53-24066).

[0003] However, these chewing candy manufacturing methods do not go beyond the conventional manufacturing method of rolling and cutting after mixing the candy and the gum base in a hot hot melt state. Furthermore, chewing candy in which such saccharides exist in a glassy state has a strong taste of acidity, sweetness, etc. at the beginning of mastication, but the taste decreases rapidly as it is chewed, which is lower than normal chewing gum. Does not have a taste.

Patent Document 1: Japanese Patent Laid-Open No. 9-271325

Patent Document 2: Japanese Translation of Special Publication 2005-531319

Patent Document 3: Japanese Patent Application Laid-Open No. 47-23569

Patent Document 4: JP-A-53-24066

Disclosure of the invention

Problems to be solved by the invention [0004] An object of the present invention is to provide a chewing gum that has a long-lasting taste and a method for producing the same in a chewing gum that has chewing properties when chewed with a candy-like soup. It is to provide.

Means for solving the problem

[0005] As a result of intensive studies to solve the above problems, the present inventors have

A gum base is preliminarily mixed with at least one of a sour agent and a high-intensity sweetener at 60 to 160 ° C to prepare a taste-adsorbing gum base,

(a) After mixing the taste-adsorbing gum base with sugar, the sugar is heated and melted, and then cooled, and then the seed agent is added and mixed in a state where the temperature is maintained at 65 to 95 ° C, or

(b) The sugar is heated and melted, and then the sugar is cooled and maintained at a temperature of 65 to 95 ° C. The seed agent and the taste-adsorbing gum base are added and mixed,

A method for producing a taste-sustaining chewing gum characterized by filling a mold with a fluid chewing gum dough containing a saccharide, a taste-adsorbing gum base and a seed agent, and a presentation produced by the production method. By providing a chewing gum with a long lasting taste, the present invention has been completed.

That is, the present invention includes the following inventions. (1) The following steps 1-5

Step 1: preliminarily mixing the gum base with at least one of a sour agent and a high-intensity sweetener at 60 to 160 ° C. to prepare a taste-adsorbing gum base;

Step 2a: After mixing the taste-adsorbed gum base with a saccharide, heating to melt the saccharide at 110 to 160 ° C;

Step 3a: Cooling the taste-adsorbed gum base in which the sugar is mixed and melted, and adding and mixing the seed agent while maintaining the temperature at 65 to 95 ° C;

Step 4: Filling the mold with the fluid chewing gum dough containing the saccharide, the taste-adsorbing gum base and the seed agent obtained in Step 3a, and molding the mold,

Step 5: Cooling and solidifying the molded chewing gum dough, and peeling it from the mold. A method for producing a taste-sustained chewing gum (Production method a including Step 2a and Step 3a).

[0007] (2) The following steps 1 to 5 Step 1: preliminarily mixing the gum base with at least one of a sour agent and a high-intensity sweetener at 60 to 160 ° C. to prepare a taste-adsorbing gum base;

Step 2b: a step of heating and melting sugar at 110 to 180 ° C;

Step 3b: a step of adding and mixing the seed agent and the taste-adsorbing gum base while the sugar is cooled and the temperature is maintained at 65 to 95 ° C;

Step 4: Filling the mold with the fluid chewing gum dough containing the saccharide, the taste-adsorbing gum base and the seed agent obtained in Step 3b, and molding the mold.

Step 5: Cooling and solidifying the molded chewing gum dough, and peeling it from the mold. A method for producing a taste-sustained chewing gum (Production method b including Step 2b and Step 3b).

(3) Content of said acidulant The method for producing a sustained-taste chewing gum according to (1) or (2) above, wherein the chewing gum dough is 0.5 to 0.5% by weight.

(4) The method for producing a sustained-tasting chewing gum according to (1) or (2) above, wherein the content of the high-intensity sweetener is 0.05 to 5% by weight of the chewing gum dough.

(5) The taste according to (1) or (2), wherein the acidulant is one or more selected from the group power consisting of citrate, malic acid, tartaric acid, acetic acid, fumaric acid and ascorbic acid Sustainability A method for producing chewing gum.

(6) Sustained taste according to (1) or (2) above, wherein the high-intensity sweetener is one or more selected from the group power consisting of sucralose, acesolephanum potassium, aspartame, stevia and saccharin A method for producing sex chewing gum.

(7) The method for producing a sustained-tasting chewing gum according to (1) or (2), wherein the seed agent is a crystalline powder of the same saccharide as the saccharide contained in the chewing gum dough.

(8) The method for producing a taste-sustained chewing gum according to (1) or (2), wherein the sugar is a sugar alcohol.

(9) The method for producing a taste-sustained chewing gum according to (8), wherein the sugar alcohol is one or more selected from the group force consisting of xylitol, erythritol, sorbitol, and maltitol.

(10) The sugar alcohol content in the sugar is 80 to L00% by weight of the total weight of the sugar. The manufacturing method of the taste persistent chewing gum as described in said (9).

Here, as a compounding quantity of the saccharide | sugar with respect to the said whole chewing gum dough, the content rate of 50 to 90 weight% is mentioned suitably, for example.

(11) A sustained-taste chewing gum obtained by the production method according to any one of (1) to (10). In particular, a taste-sustaining chewing gum obtained by the production method according to (1) or (2).

The invention's effect

[0009] According to the present invention, the kashi-dashi has a crisp, candy-like sensation, and the chewing ability comes out as it is chewed. It is possible to improve palatability. Brief Description of Drawings

FIG. 1 is a graph showing the acidity of each chewing time as a sensory value and comparing Example 1 with Comparative Example 1.

FIG. 2 is a graph showing the intensity of sweetness for each chewing time as a sensory value and comparing Example 2 with Comparative Example 2.

[Fig. 3] A graph showing the strength of taste as a sensory value by combining the strength of sourness and sweetness for each chewing time, and comparing Example 5 with Comparative Example 3. is there.

FIG. 4 is a graph showing the acidity of each chewing time as a sensory value and comparing Example 6 with Comparative Example 4.

FIG. 5 is a graph showing the intensity of sweetness for each chewing time as a sensory value and comparing Example 7 with Comparative Example 5.

BEST MODE FOR CARRYING OUT THE INVENTION

[0011] In the present invention, first, in Step 1, in order to increase the taste, the gum base is previously heated and mixed with the sour agent and Z or high-intensity sweetener as taste ingredients, and the taste-adsorbing gum base is obtained. To make a source. Here, examples of the gum base of the present invention include natural rubber such as chicle, ester gum that is glycerin ester of rosin, synthetic rubber such as vinyl acetate, polyisobutylene, and polybutene. One or more of them are mixed. The amount of gum base is the whole chewing gum dough Moreover, when producing a taste adsorption gum base, the temperature range which heat-mixes is 60-160 degreeC, Preferably 80-130 degreeC is good. If it is less than 60 ° C, it does not have sufficient taste, and if it exceeds 160 ° C, there is a risk of browning. The acidulant of the present invention refers to citrate, malic acid, tartaric acid, acetic acid, fumaric acid, ascorbic acid and the like, and the high-intensity sweetener refers to sucralose, acesulfame potassium, aspartame, stevia, saccharin and the like. A plurality of acidulants or high-intensity sweeteners may be used in combination, or an acidulant and a high-intensity sweetener may be used in combination. At this time, the content of the acidulant is usually 0.5 to 10% by weight, preferably 1 to 8% by weight of the chewing gum dough. If it is less than 5% by weight, it does not have a sufficient taste. If it exceeds 10% by weight, the acidity is too strong and the balance of the taste is lost. In addition, the content of the high-intensity sweetener is usually 0.05-1 to 5% by weight, preferably 0.1 to 1% by weight of the chewing gum dough. If it is less than 0.05% by weight, it does not have sufficient taste. If it exceeds 1.5% by weight, the sweetness is too strong and the balance of the taste is lost. In this step 1, carbohydrates described later are not mixed.

Next, in Step 2 and Step 3, a fluid chewing gum dough comprising at least the taste-adsorbed gum base obtained in Step 1 and a saccharide is produced.

In the chewing gum dough of the present invention, in order to crystallize the saccharide at least in part, it is necessary to heat the saccharide, melt it once and cool it down, and then add the seed agent within a predetermined temperature range. It is. For this reason, the production method of the present invention includes a heating and melting step and a cooling step for carbohydrates, even if the production method a) and the production method b) are shifted. In Step 2, as a sugar heating and melting step, the sugar and the gum base may be heated and melted together after mixing the sugar with the taste-adsorbing gum base as in Step 2a). Alternatively, as in step 2b), the saccharide may be previously heated and melted alone. By passing through such a step of heating and melting the saccharide, it is possible to obtain a continuous saccharide layer when the saccharide is recrystallized.

In Step 2, when the saccharide and the gum base are melted together after mixing the saccharide with the taste-adsorbing gum base as in Step 2a), the melting temperature is preferably 110 to 160 ° C. When the carbohydrate is heated and melted alone as in step 2b), the melting temperature is 110 to 180. ° c is preferred.

In addition to mixing the taste-adsorbing gum base and sugar and heating and melting the whole, the taste-adsorbing gum base and sugar are heated and melted individually, and then melted into the melted taste-adsorbing gum base and melt. In the case of the mixed sugar, the taste-adsorbed gum base and the sugar are separated, and the chewing gum dough does not become as it is.

Therefore, a seed agent described later is added to integrate the taste-adsorbing gum base and sugar in the chewing gum dough.

[0013] Examples of the saccharide of the present invention include monosaccharides such as glucose and mannose, disaccharides such as sucrose, trehalose and maltose, sugar alcohols such as xylitol, erythritol, sorbitol, maltitol, and latinite, starch syrup, etc. You can use what you use. Further, the amount of the saccharide is preferably 50 to 90% by weight of the whole chewing gum dough. In particular, the group power consisting of xylitol, erythritol, sorbitol and maltitol is selected. When one or more carbohydrates selected are 80 to LOO% by weight of the total carbohydrate weight, the fluid state is maintained and the mold is immediately filled into the mold. This is preferable because it is easily solidified later. In addition, when melting carbohydrates, it is preferable to add water or starch syrup and heat it in a moisture-containing state because it melts easily.

[0014] Next, in step 3, the molten saccharide is cooled, and the seed agent is added within a predetermined temperature range. The temperature range during this addition is preferably 65 to 95 ° C. in both the production methods a) and b). In step 3a), the mixture obtained by mixing and melting the saccharide and the taste-adsorbing gum base is cooled, and the seed agent is added and mixed while maintaining the temperature range of 65 to 95 ° C. In step 3b), the saccharide melted alone is cooled, and the taste-adsorbing gum base is added and mixed together with the seed agent while maintaining the temperature range of 65 to 95 ° C.

Here, the seed agent of the present invention is a thickening accelerator for crystallizing molten sugar, and is the same sugar crystal as the sugar contained in the resulting chewing gum. However, if there are two or more types of carbohydrates, one type of carbohydrate crystal may be used. In addition, the ratio of the amount of seed agent added is 4-30% by weight with respect to the molten saccharide, preferably 5-40% by weight with respect to the same saccharide as the seed agent. Is preferred. If no seeding agent is added, Thus, the chewing gum dough cannot be obtained in which the taste-adsorbing gum base and the molten sugar remain separated, and the taste-adsorbing gum base and sugar are integrated.

[0015] In the production method b), when the saccharide is heated and melted alone as in step 2b), after cooling to the preferred temperature (65 to 95 ° C) in step 3b), Add taste adsorbing gum base. However, the order of addition is not limited, and the seed agent may be first or later, or may be added simultaneously.

In addition, in any case of production method a) or production method b), a fragrance, a coloring agent, a wax such as rice wax or strength lunaba wax, an emulsifier such as a saturated fatty acid stearate-based monoglyceride, sucrose fatty acid ester, sorbitan fatty acid ester, etc. Ingredients such as inorganic fillers such as calcium carbonate and talc may be added directly to the gum base before preparing the taste-adsorbing gum base, or may be added when the seed agent is added and mixed. In addition, these raw materials may be added to the taste-adsorbing gum base before melting the sugar, or may be added after melting or after adding the seeding agent.

Further, in either case of production method a) or production method b), an acidulant and a high-intensity sweetener may be further added separately from those previously adsorbed and mixed with the gum base. These may be added before melting of the saccharide or after melting or after addition of the seed agent.

The heat-sensitive additive component may be added to the chewing gum dough immediately before filling into the mold, or may be filled into the mold separately from the chewing gum dough.

[0016] Next, in step 4, the fluid chewing gum dough obtained in step 3 is filled into a mold and molded. The flowable chewing gum dough includes at least a sugar, a taste-adsorbing gam base, and a seed agent. Finally, in step 5, after filling the mold with the fluid chewing gum dough, it is cooled to solidify the chewing gum dough. Then, it peels from the mold. As the mold, a resin mold, a metal mold, a silicon mold, a starch mold or the like can be used. The cooling temperature for solidifying the filled chewing gum dough is preferably in the range of 5-30 ° C. In addition, when using a type other than the type that can be peeled off by deformation, such as a silicon type or a starch type, there is a hole in the bottom surface, and a pin is inserted into the hole to form a part of the bottom surface. The use of a mold having a configuration is preferable because the chewing gum is easily pushed out by pressing the pin inserted into the hole when peeling. Two or more Different chewing gum doughs can be filled to create a chewing gum in which two or more chewing gum doughs with different flavors, colors and chewing feelings are integrated. Further, the obtained chewing gum may be subjected to processing such as sugar coating.

Example

[0017] The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.

[0018] ¾fine

In advance, 20 parts by weight of a gum base and 2 parts by weight of citrate were heated and mixed at 120 ° C. to prepare a taste-adsorbed gum base on which citrate was adsorbed. 24 parts by weight of the taste-adsorbing gum base was mixed with 60 parts by weight of xylitol, 6 parts by weight of starch syrup (sugar content 75) and 0.2 parts by weight of an emulsifier, and heated to 130 ° C. to obtain a molten mixture. The mixture was cooled to 85 ° C., and 4 parts by weight of a fragrance and 0.5 part by weight of a dye were added to and mixed with the mixture. Further, when 8 parts by weight of xylitol powder was added and mixed as a seed agent, crystals were precipitated, and a chewing gum dough having fluidity was obtained in which a taste-adsorbing gum base and a sugar melt were combined. The chewing gum dough was filled with 2 g each in a metal mold having a length of 20 mm, a width of 12 mm, and a depth of 8 mm, cooled to 20 ° C., and the bottom of the metal mold was extruded with a pin to obtain a chewing gum.

[0019] Ratio 1 (Comparative example corresponding to Example 1)

20 parts by weight of gum base, 2 parts by weight of citrate, 60 parts by weight of xylitol, 6 parts by weight of starch syrup (sugar content 75) and 0.2 part by weight of emulsifier were heated and mixed at 130 ° C. to obtain a mixture. The mixture was cooled to 85 ° C., and 4 parts by weight of a fragrance and 0.5 part by weight of a dye were added to and mixed with the mixture. When 8 parts by weight of xylitol powder was further added and mixed, crystals were precipitated, and a chewing gum dough having fluidity in which the gum base and sugar melt were integrated.

Next, using the obtained chewing gum dough, chewing gum was obtained by the same process as in Example 1 in the following steps.

[0020] Jewelery 12

In advance, 20 parts by weight of gum base and 0.2 part by weight of acesulfame potassium were mixed at 120 ° C. to prepare a taste-adsorbed gum base to which acesulfame potassium was adsorbed. 22 parts by weight of the taste-adsorbing gum base, 60 parts by weight of xylitol, 6 parts by weight of starch syrup (sugar content 75) and milk The mixture was mixed with 0.2 part by weight of the glaze and heated to 130 ° C. to obtain a molten mixture. The mixture was cooled to 85 ° C., and 4 parts by weight of a fragrance and 0.5 parts by weight of a dye were added to and mixed with the mixture. Further, when 8 parts by weight of xylitol powder was added and mixed as a seed agent, crystals were precipitated, and a chewing gum dough having fluidity in which a taste-adsorbing gum base and a sugar melt were integrated.

[0021] Ratio (Comparative Example to Example 2)

20 parts by weight of gum base, 0.2 part by weight of acesulfame potassium, 60 parts by weight of xylitol, 6 parts by weight of starch syrup (sugar content 75) and 0.2 part by weight of emulsifier were heated and mixed at 130 ° C to obtain a mixture. . The mixture was cooled to 85 ° C., and 4 parts by weight of a fragrance and 0.5 part by weight of a dye were added to and mixed with the mixture. Further, when 8 parts by weight of xylitol powder was added and mixed, crystals were precipitated and a chewing gum dough having fluidity in which the gum base and the sugar melt were integrated.

[0022] Test Example 1

The chewing gums obtained in Example 1 and Comparative Example 1 were eaten by 4 expert panelists, and the acidity of each chewing time was evaluated according to the following evaluation criteria, and the average value was plotted.

[0023] 0 No sour taste

1 Almost no acidity

2 Slightly sour

3 Feel the acidity clearly

4 Strong acidity

5 The acidity is too strong

The result is shown in Figure 1. In Comparative Example 1, almost no sourness was felt after 2 minutes, whereas in Example 1, it was confirmed that the sourness lasted until 5 minutes. That is, the chewing gum of Example 1 is a hard, non-elastic food like candy when eaten. Although it was felt, it became more elastic as it was chewed, resulting in a chewing gum-like texture and a sourness that lasted for a long time. On the other hand, the chewing gum of Comparative Example 1 had a hard and non-elastic texture like a candy when eaten. The chewing gum became more elastic as it was chewed, and the chew gum-like texture immediately became sour. I lost it.

[0024] Test Example 2

The chewing gums obtained in Example 2 and Comparative Example 2 were eaten by four specialized panelists, and the intensity of sweetness was evaluated for each chewing time according to the following evaluation criteria, and the average value was plotted.

[0025] 0 No sweetness at all

1 Almost no sweetness

2 I feel a little sweet

3 Feel the sweetness clearly

4 Feel sweet

5 Sweetness is too strong

The result is shown in Figure 2. In Comparative Example 2, it was confirmed that sweetness almost disappeared after 2 minutes, whereas in Example 2, sweetness persisted until 4 minutes.

[0026] Decoration 13

A chewing gum was obtained in the same manner as in Example 1 except that 8 parts by weight of malic acid was used instead of 2 parts by weight of quenate.

[0027] Example 4

Chewing gum was obtained in the same manner as in Example 2, except that 0.8 part by weight of sucralose was used instead of 0.2 part by weight of acesulfame potassium.

[0028] Example 5

In advance, 20 parts by weight of gum base, 4 parts by weight of tartaric acid and 0.3 part by weight of stevia were heated and mixed at 90 ° C. to prepare a taste-adsorbed gum base in which tartaric acid and stevia were adsorbed. In addition, 60 parts by weight of maltitol, 6 parts by weight of starch syrup (sugar content 75) and 0.2 part by weight of an emulsifier were mixed and heated to 130 ° C. to obtain a mixture in which maltitol was melted. The mixture was cooled to 85 ° C., and 22 parts by weight of the taste-adsorbing gum base, 4 parts by weight of a fragrance, and 0.5 parts by weight of a dye were added to and mixed with the mixture. In addition, 8 parts by weight of maltitol powder When added and mixed as a dosing agent, crystals were precipitated, and a chewing gum dough having fluidity in which a taste-adsorbing gum base and a sugar melt were integrated.

[0029] Ratio ^ (Comparative example to Example 5)

22 parts by weight of gum base, 60 parts by weight of maltitol, 6 parts by weight of starch syrup (sugar content 75) and 0.2 part by weight of a milky mixture were mixed and heated to 130 ° C. to obtain a mixture. The mixture was cooled to 85 ° C., and 4 parts by weight of tartaric acid, 0.3 part by weight of stevia, 4 parts by weight of a fragrance, and 0.5 part by weight of a dye were added to and mixed with the mixture. When 8 parts by weight of maltitol powder was further added and mixed therewith, crystals were precipitated, and a chewing gum dough having fluidity in which the melt of gum base and sugar was integrated.

Next, using the obtained chewing gum dough, the following steps were performed in the same manner as in Example 1 to obtain chewing gum.

[0030] Test Example 3

The chewing gum obtained in Example 5 and Comparative Example 3 was eaten by four specialized panelists, and the intensity of taste was evaluated for each chewing time according to the following evaluation criteria, and the average value was plotted.

0 No taste at all

1 Almost no taste

2 Slightly taste

3 Feel the taste clearly

4 Strong taste

5 Taste is too strong

The result is shown in FIG. In Comparative Example 3, it was confirmed that the taste was hardly felt after 2 minutes, whereas in Example 5, the taste was maintained even after 9 minutes.

[0031] Example 6

20 parts by weight of gum base and 2 parts by weight of citrate were mixed at 120 ° C. to prepare a taste-adsorbed gum base on which citrate was adsorbed. Mix 60 parts by weight of xylitol, 6 parts by weight of starch syrup (sugar content 75) and 0.2 part by weight of emulsifier, heat to 170 ° C, and melt xylitol I got a thing. The mixture was cooled to 85 ° C., and 24 parts by weight of the taste-adsorbing gum base, 4 parts by weight of a fragrance, and 0.5 parts by weight of a dye were added and mixed with the mixture. When 8 parts by weight of xylitol powder was further added and mixed therewith, crystals were precipitated, and a chewing gum dough having fluidity in which the molten gum base and sugar melt were integrated.

[0032] Ratio (Comparative Example to Example 6)

60 parts by weight of xylitol, 6 parts by weight of starch syrup (sugar content 75) and 0.2 part by weight of an emulsifier were mixed and heated to 170 ° C. to obtain a mixture. The mixture was cooled to 85 ° C., 22 parts by weight of a gum base previously melted at 100 ° C., 2 parts by weight of citrate, 4 parts by weight of a fragrance, and 0.5 parts by weight of a dye were added to the mixture and mixed. When 8 parts by weight of xylitol powder was added and mixed, a chewing gum dough having fluidity was obtained in which crystals were precipitated and the gum base and the sugar melt were integrated.

[0033] Test Example 4

The chewing gums obtained in Example 6 and Comparative Example 4 were eaten by four specialized panelists, and the sourness intensity was evaluated for each chewing time according to the following evaluation criteria, and the average value was plotted.

0 No acidity at all

1 Almost no acidity

2 Slightly sour

3 Feel the acidity clearly

4 Strong acidity

5 The acidity is too strong

The result is as shown in FIG. In Comparative Example 4, it was confirmed that the sourness was hardly felt after 2 minutes, whereas in Example 6, the sourness was maintained after 9 minutes.

[0034] Example 7

Mix 20 parts by weight of gum base and 0.2 part by weight of acesulfame potassium at 120 ° C. A taste-adsorbed gum base adsorbed with citrate was prepared. 60 parts by weight of xylitol, 6 parts by weight of starch syrup (sugar content 75) and 0.2 parts by weight of an emulsifier were mixed and heated to 170 ° C. to obtain a mixture. The mixture was cooled to 85 ° C., and 22 parts by weight of the taste-adsorbing gum base, 4 parts by weight of a fragrance, and 0.5 parts by weight of a dye were added to and mixed with the mixture. Further, when 8 parts by weight of xylitol powder was added and mixed as a seed agent, crystals were precipitated and a chewing gum dough having fluidity in which the gum base and sugar melt were integrated.

[0035] Ratio (Comparative Example to Example 7)

60 parts by weight of xylitol, 6 parts by weight of starch syrup (sugar content 75) and 0.2 part by weight of an emulsifier were mixed and heated to 170 ° C. to obtain a mixture. The mixture was cooled to 85 ° C, and 22 parts by weight of a gum base previously melted at 100 ° C, 0.2 parts by weight of acesulfame potassium, 4 parts by weight of a fragrance, and 0.5 parts by weight of a dye were added to the mixture and mixed. did. Further, 8 parts by weight of xylitol powder was added and mixed therewith to obtain a chewing gum dough having fluidity in which crystals were precipitated and the gum base and sugar melt were integrated.

[0036] Test Example 5

The chewing gum obtained in Example 7 and Comparative Example 5 was evaluated by four professional panelists for the intensity of sweetness at each chewing time according to the following evaluation criteria.

0 No sweetness at all

1 Almost no sweetness

2 I feel a little sweet

3 Feel the sweetness clearly

4 Feel sweet

5 Sweetness is too strong

The result is shown in FIG. In Comparative Example 5, the sweetness almost disappeared after 2 minutes, whereas in Example 7, it was confirmed that the sweetness persisted after 8 minutes.

Claims

The scope of the claims

[1] The following process

Step 2a: mixing the taste-adsorbing gum base with a saccharide and then heating to melt the saccharide at 110 to 160 ° C;

Step 5: Cooling and solidifying the molded chewing gum dough, and peeling the mold chewing gum from the mold.

[2] The following process

Step 2b: a step of heating and melting sugar at 110 to 180 ° C;

[3] The method for producing a sustained-tasting chewing gum according to any one of claims 1 and 2, wherein the content of the sour agent is 0.5 to: L0% by weight of the chewing gum dough.

[4] The method for producing a taste-continuous chewing gum according to any one of claims 1 and 2, wherein the content of the high-intensity sweetener is 0.05 to 5% by weight of the chewing gum dough. .

[5] From the above-mentioned acidulants, carboxylic acid, malic acid, tartaric acid, acetic acid, fumaric acid and ascorbic acid The method for producing a sustained-tasting chewing gum according to claim 1, wherein the group strength is one or more selected.

[6] The sustained taste according to any one of claims 1 and 2, wherein the high-intensity sweetener is one or more selected from the group consisting of sucralose, acesulfame potassium, aspartame, stevia and saccharin. A method for producing sex chewing gum.

[7] The method for producing a sustained-taste chewing gum according to any one of [1] and [2], wherein the seed agent is a crystalline powder of the same saccharide as the saccharide contained in the chewing gum dough.

[8] The method for producing a sustained-taste chewing gum according to any one of [1] and [2], wherein the sugar is a sugar alcohol.

[9] The method for producing a taste-continuous chewing gum according to claim 8, wherein the sugar alcohol is one or more selected from the group force consisting of xylitol, erythritol, sorbitol and maltitol.

[10] The method for producing a long-lasting chewing gum according to claim 9, wherein the content of the sugar alcohol in the sugar is 80 to L00% by weight of the total weight of the sugar.

[11] A taste sustaining chewing gum obtained by the production method according to any one of claims 1 and 2.